Recipe by Chaya Ruchie Schwartz

Root Vegetable and Marrow Bone Soup

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Meat Meat
Easy Easy
8 Servings
Allergens

No Allergens specified

This is so rich tasting and hearty, it’ll become a Yom Tov staple.

Ingredients

Root Vegetable and Marrow Bone Soup

  • 3 tablespoons oil

  • 1 Spanish onion, peeled and chopped

  • 1 small celery root, peeled and chopped

  • 2 parsnips, peeled and chopped

  • 1 turnip, peeled and chopped

  • 1 beet, peeled and left whole

  • 3 medium squashes, peeled and chopped

Directions

Prepare the Root Vegetable and Marrow Bone Soup

1.

In a large pot, sauté onion in oil until translucent. Add the chopped veggies and sauté another 10–15 minutes, mixing often.

2.

Take veggies out of the pot and add flanken. Over a high flame, sear meat until browned on both sides.

3.

Return veggies to soup and add remaining ingredients. Cover and cook over low flame for three to four hours.

4.

Take out meat and partially blend the soup, making sure to leave some chunks. Shred meat a little and return to the pot.

About:

Photography and Styling by Faigy Murray www.thevoiceoflakewood.com
(732) 901-5746

Root Vegetable and Marrow Bone Soup

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